Upside Down Baked Pecan French Toast

Indulge in a breakfast treat that will bring warmth to your mornings and a smile to your face. This pecan-filled French toast casserole offers a delightful balance of rich, buttery flavors and the perfect crunch.

With a quick 15-minute prep time and an overnight soak, it's an easy make-ahead breakfast that bakes to golden perfection. Your family will love waking up to this irresistible dish that’s ideal for weekends or special occasions.

Photo byGLP

Servings: 4-6

Prep Time: 15 minutes
Cook Time: 35 minutes
Chill Time: 4 hours

Ingredients:

• ½ cup heavy cream
• ½ cup whole milk
• 7 large eggs
• 1 ½ tablespoons vanilla extract
• 1 loaf brioche bread, sliced
• ½ cup unsalted butter
• 1 cup packed brown sugar
• ¼ cup light corn syrup
• ⅓ cup pure maple syrup
• 1 ⅓ cup chopped pecans
• 1 teaspoon ground cinnamon
• ½ teaspoon salt

Directions:

1. Prepare the French Toast Base:
   In a shallow dish, whisk together the heavy cream, milk, eggs, and vanilla. Submerge the bread slices in the egg mixture, making sure both sides are coated evenly. Cover the dish with plastic wrap and refrigerate for at least 4 hours, or preferably overnight.
2. Preheat and Prepare:
   Preheat your oven to 350°F and grease a 9x13-inch baking dish.
3. Make the Pecan Topping:
   In a saucepan over medium heat, melt the butter. Stir in the brown sugar, corn syrup, maple syrup, cinnamon, and salt. Cook for an additional minute until well combined, then remove from heat and fold in the pecans.
4. Assemble the Casserole:
   Pour the pecan mixture into the bottom of the greased baking dish. Lay the soaked bread slices on top in a single layer.
5. Bake to Perfection:
   Place the dish in the oven and bake for 30-35 minutes, or until the bread turns golden brown and the pecan topping is bubbling.

Substitution Suggestions:

• Heavy Cream: Swap with half-and-half or full-fat coconut milk for a lighter or dairy-free option.
• Whole Milk: Use almond milk, oat milk, or any plant-based milk for a dairy-free version.
• Challah/Brioche Bread: Use any thick-cut bread like sourdough, French bread, or gluten-free bread.
• Butter: Replace with coconut oil or a plant-based butter for a dairy-free option.
• Brown Sugar: Substitute with coconut sugar or use honey as a natural sweetener alternative.
• Corn Syrup: Swap with honey or agave syrup if you prefer a more natural sweetener.
• Maple Syrup: Use honey, agave, or molasses for a different flavor profile.
• Pecans: Walnuts, almonds, or even hazelnuts make excellent substitutes for pecans.
• Cinnamon: Try nutmeg, allspice, or a dash of cardamom for a slightly different spice blend.

Storage Tips:

If you have any leftovers (though that’s doubtful!), store them in an airtight container in the refrigerator for up to 3 days. Reheat individual portions in the oven at 300°F or in the microwave until warmed through.

For a fun twist, try swapping the pecans with walnuts, or add a drizzle of caramel sauce before serving. This French toast bake is versatile and sure to be a hit at any breakfast table!

https://12tomatoes.com/baked-pecan-pie-french-toast-2/